Ham and Corn Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1 teaspoon salt
- 1 medium onion finely chopped
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 3 cups chicken broth
- 3 tablespoons minced fresh parsley
- 2 cups cubed fully cooked ham
- 1/2 cup diced green pepper
- 4 cups whole milk divided
- 1 cup sliced celery
- 3 cups cubed peeled potatoes (about 3 medium)
- 4 cups fresh or frozen whole kernel corn divided
- 1/8 teaspoon hot pepper sauce optional
- 8 bacon strips cut into 1-inch pieces
- Carbohydrate 0.688551344552012 g
- Cholesterol 283.320625002616 mg
- Fat 58.1313753463396 g
- Fiber 0.0699750799916733 g
- Protein 68.912733567318 g
- Saturated Fat 17.548312449343 g
- Serving Size 1 1 -12 serving (386g)
- Sodium 281.219076849958 mg
- Sugar 0.618576264560339 g
- Trans Fat 4.92068336417167 g
- Calories 820 calories
Directions In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon. Yield: 10-12 servings (3 quarts). Originally published as Ham and Corn Chowder in Country Extra November 1994, p49 Nutritional Facts 1 serving (1 cup) equals 293 calories, 16 g fat (7 g saturated fat), 39 mg cholesterol, 918 mg sodium, 28 g carbohydrate, 3 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
